For 10 people For the carrot jelly 200 g of carrot juice 2 g of gelatine sheets
For the almond milk sorbet 100 g of barley water 100 g of milk 50 g of cream
For the meringue 90 g of egg whites 100 g of sugar 100 g of icing sugar
For the biscuit spoons 65 g of butter 60 g of flour 65 g of icing sugar 60 g of egg whites 5 g of orange blossom water 2 g of vanilla extract
For the garnish 1 orange 1 pink grapefruit 500 g of strawberry coulis
For the carrot jelly dissolve the gelatine leaves soften in a little hot liquid, add the rest of the juice and pour a fine layer onto the plates. Leave to set in the fridge.
For the sorbet mix the ingredients and stir. For the meringue use the egg whites and sugar to whip up a classic meringue. Shape the mixture into balls and flatten them in a teardrop shape. Dust with icing sugar and bake at 150°C for 7 minutes until they rise, then cook at 90°C for 2 and a half hours.
For the biscuit mix all the ingredients in the Robot coupe. Shape the biscuits using a spoon-shaped cutter and bake until golden, then bend them into shape.
Peel the orange and grapefruit segments. Set to one side in the fridge.
Cover the jelly with a thin layer of strawberry coulis. Make a quenelle of almond milk sorbet, decorate it with the biscuits and elegantly arrange the orange and grapefruit segments.
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